Creamy Maine Shellfish on Orzo

Whenever we go to Maine, I insist on cooking seafood. Here's a creamy wonder we whipped up just recently at Uncle Dimitri's.

1 lb orzo pasta

2 shallots, finely diced

2 Tbsp butter plus 1 Tbsp olive oil

2 cloves garlic, finely minced

dash crushed red pepper flakes

1-1/2 cup heavy cream

1/2 cup dry white wine (e.g. chardonnay or Pinot Grigio)

1 8-z bottle clam juice

5 oz fresh baby spinach leaves

1 lb fresh Maine sea scallops

1 lb shrimp, peeled and de-veined

1-1/2 lb fresh Maine mussels

Sauté the shallot in the butter and oil. Cook about 5-8 minutes until the shallot is nicely softened. Add the garlic and red pepper flakes and cook another 2-3 minutes.

Meanwhile, set a large pot of water to the boil for the orzo. When boiling, season with 1-2 tablespoons salt. Add orzo and cook to al dente.

Add cream, wine and clam juice to the shallots and bring to a gentle boil. Reduce to about one half, to form a fairly thick sauce (it will thin considerably when the seafood is added). Add the scallops and the shrimp and bring to a gentle boil.

Add the spinach and mix well.

Cook just until the spinach begins to wilt, about a minute.

Add the mussels on top.

Cover and cook about 2-3 minutes until the mussels open and are cooked through.

Drain the orzo when ready and place a bed of orzo in each of 6 plates. Distribute shellfish mixture on top of orzo in each plate.

Serves 6.

Cook’s Note: Of course in Maine I try to get as much seafood locally as I can. I get most everything except shrimp, which typically comes up form the Gulf of Mexico to the fishmongers locally. Fresh Maine small (tiny) shrimp can be had early in the season, but they are a thing unto themselves and are not meant for a hearty dish like this.

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